Keto Cheesecake Bites
Delicious low-carb cheesecake bites with a creamy texture and customizable flavors, perfect for satisfying sweet cravings without compromising on health.
Ingredients
For the crust
- 1 cup Almond Flour Or substitute with coconut flour, adjusting proportions.
- 3 tablespoons Melted Butter
- 2 tablespoons Low-Carb Sweetener Erythritol, stevia, or monk fruit work well.
For the cheesecake filling
- 8 oz Cream Cheese Softened to room temperature.
- 1/3 cup Low-Carb Sweetener
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 tablespoons Lemon Juice Optional for extra brightness.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a mini muffin tin with paper cups or grease it.
Make the Crust
- In a bowl, combine almond flour, melted butter, and low-carb sweetener. Mix until it resembles coarse crumbs.
- Press this mixture into the bottom of each muffin cup evenly.
Prepare the Cheesecake Filling
- In another mixing bowl, beat together cream cheese, low-carb sweetener, egg, vanilla extract, and lemon juice until smooth and creamy.
Fill the Muffin Tin
- Pour the cheesecake mixture over the crust in each muffin cup, filling them nearly to the top.
Bake
- Bake for about 20-25 minutes, or until the tops feel slightly firm to the touch.
Cool & Chill
- Allow the bites to cool in the tin for about 30 minutes before transferring them to the fridge.
- Chill for at least two hours before serving.
Serving
- Once chilled, serve as is or top with fresh berries or sugar-free chocolate drizzles.
Notes
For best results, ensure cream cheese is at room temperature to avoid lumps. Adding an extra egg can create a denser texture. Don't skip chilling time; the bites will taste better after a day.